fall of the bone back ribs

Eller

What can I do to get the rib meat to be tender and come off the bones easily.

Eller

any use of foil or just 6 to7 hourd indirect?

brentsee

Let it cook for 6-7 hours at 250.

You go that long?

Eller

Maybe I should try 3 2 1

Smoker_Guru

Maybe I should try 3 2 1

3 2 1 is the way I go, great ribs every time!!

Lit

The longer you wrap them the more tender they will be. I do 3-1-1 for baby backs and wouldn't wrap them any longer cause I don't like for all the meat to fall off on the first bite. My parents like them more tender so they do a 3-1.15-.45.

chad408

Ribs should not fall off the bone. When you bite a rib it should be tender but still hold to the bone. You should leave your bite mark  after to a bite. That is a good rib not fall off the bone.

Mighty_Quinn

Why not chad...isn't it a matter of personal preference?

eggo

I like Dr BBQ's method. Short, sweet, and tender.

The Naked Whiz

Quinn, Amen.  Ribs should be the way you like them.  It's one thing perhaps to try to make KCBS judges happy, it is quite another to be trying to make yourself and your guests happy.

chad408

Why not chad...isn't it a matter of personal preference?

For one they are easier to eat and they are not just slop on a stick.

Smoker_Guru

Quinn, Amen.  Ribs should be the way you like them.  It's one thing perhaps to try to make KCBS judges happy, it is quite another to be trying to make yourself and your guests happy.

+1

I'm in the fall off the bone boat!!

tjv

with tongs, grab them about half way down the rack and pick 'em up.  they fell like they are going to break off, their done.  If you can do a smack down with 'em and they would not break, not quite ready.......lol

t

Mighty_Quinn

Why not chad...isn't it a matter of personal preference?

For one they are easier to eat and they are not just slop on a stick.

that's your opinion.....lots of people prefer them differently.

MikeP624

I like  my ribs with some crust on the outside.  Doesn't the foil basically steam them and make the exterior soft and mushy?

 I usually go about 5hrs at 250, no foil, and no misting with apple juice.  Maybe some juice in the drip pan to start.

chad408

Why not chad...isn't it a matter of personal preference?

For one they are easier to eat and they are not just slop on a stick.

that's your opinion.....lots of people prefer them differently.

Yes it is my opinion you must like slop on a stick. Anyone can make that.

MikeP624

Its my opinion that chad sounds like and A$$hole.

tazcrash

What kind of slop are we talking about? 

I'm partial to pork slop, but feel "meh" about beef slop. 

Also, for me slop isn't right until it's in a cheap roll. 

Mighty_Quinn

An **** and a troll...that's well received on this forum...

fishlessman

Eller

when you do the foil stage, its meat side down so the meat braises in the liquid and you want to warm the liquid up before adding to the foil, it helps for consistency from cook to cook. approaching the one hour mark make sure theres still liquid in the foil and check to see if they are starting to fall apart, then check every 15 to 20 minutes adding liquid as needed. you want them just starting to fall off , go too far and they will not hold together for the third part of the cook which is really to firm them back up again. they will also fall apart if you just cook them longer but the foil cook guarantees it will fall apart without drying the end ribs out abit

tnbarbq

Overcook them and they will fall off the bone everytime.

chad408

Overcook them and they will fall off the bone everytime.

Thats what I think too. But I am an **** for my opinion.

chad408

An **** and a troll...that's well received on this forum...

Not sure how my opinion is being an ****. All i said is fall off the bone ribs are like slop on a stick. You seemed to be the ****. For jumping on me for an opinion.

stike

trust me, no matter what you like (or don't), there's someone who doesn't like it (or does).  pretty much means there will always be someone who thinks you are an "a-hole".

in my case, they think it for many reasons
)

chad408

trust me, no matter what you like (or don't), there's someone who doesn't like it (or does).  pretty much means there will always be someone who thinks you are an "a-hole".

in my case, they think it for many reasons
)

Maybe we can team up and make team ****.
)

tazcrash

OK, back on topic......

do you know that Sous-Vide means under pressure, not under water?  

Mighty_Quinn

I could care less how anyone likes their ribs...I actually don't like mine falling off the bone, but people do, and the OP was asking about it. When you belittle the question with a condescending remark like its "slop, and anyone can make it" it makes you seem like an ****. I wasn't the first to note that...see mikep624's quote

Its my opinion that chad sounds like and A$$hole.

chad408

I could care less how anyone likes their ribs...I actually don't like mine falling off the bone, but people do, and the OP was asking about it. When you belittle the question with a condescending remark like its "slop, and anyone can make it" it makes you seem like an ****. I wasn't the first to note that...see mikep624's quote

Its my opinion that chad sounds like and A$$hole.

Shut up it was not your question. What are you the responds police?
:-@

XLBalco

Ribs should not fall off the bone. When you bite a rib it should be tender but still hold to the bone. You should leave your bite mark  after to a bite. That is a good rib not fall off the bone.

sounsd like  you are one of dem judges on dat tv show about babaquing.

chad408

Ribs should not fall off the bone. When you bite a rib it should be tender but still hold to the bone. You should leave your bite mark  after to a bite. That is a good rib not fall off the bone.

sounsd like  you are one of dem judges on dat tv show about babaquing.

Just giving an opinion

tjv

For me the only bad rib is a dried out rib.  The competition circuits promote bite through and I can understand why: It's a benchmark of consistency.  If you ask most folks in the general population how they like their ribs, they'll say fall off the bone.  Heck I was at Texas Roadhouse (steak chain) last night and most of the staff wore 'fall of the bone" T-shirts.

Pork is a funny meat, most of us old school cooks have been taught to cook it till well done to prevent trichinosis disease. Now it's just get past 145 internal temp - medium in most cases.   

Unlike steak with it's range of doneness (rare to well done), pork's basic range is not safe to eat or safe to eat.  Don't think I've ever been asked....and how would you like that pork cooked...including last night with the pork chops.

Man, I gotta get me some chops to egg....last night's chops OK, but not like eggin'

t